Layered Oreo Mousse Food

THE BEST OREO CAKE RECIPE

Steps:

• Mix the water, eggs, sour cream, and vanilla with paddle attachment.
• Add the other four ingredients and beat slowly for 30 seconds. Then mix on high for 2 minutes.
• Pour batter evenly into 8″ cake pans, filling about 2/3 of the way up. I had left over batter each round so made some mini cakes too. You will need a total of 4 - 8″ cakes. Please follow my baking instructions at Cake Making 101 to ensure your cakes don't stick to the pan.
• Bake for 35-40 minutes or until cakes springs back when pressed in the center. You can also check it with a toothpick.

OREO CHOCOLATE MOUSSE (HEAVEN)

Steps:

• Melt butter.
• Mix Oreo cookie crumbs with melted butter in small bowl.
• In another bowl, whip cream until stiff. Keep chilled.
• In another bowl, whip egg whites until stiff, adding sugar gradually.
• Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
• Add whipped cream into mixture gradually, until completely mixed.
• In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
• You can dust the top with extra cookie crumbs or add shaved chocolate.
• Refrigerate until ready to serve. I find it is even better the second day.

LAYERED OREO® MOUSSE

Steps:

• Grind cookies into a fine powder using a food processor.
• Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together.
• Press dough into an ungreased 9x13-inch baking pan.
• Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside.
• Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping.
• Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.

CHEESECAKE FACTORY'S OREO DREAM EXTREME CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the chocolate cake by combining the sugar, egg, and vanilla in a medium bowl and mixing with an electric mixer on high for 2 minute. Add the oil and shortening and mix well, then add the water and mix until smooth.
• In another medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Pour this dry blend into the bowl with the wet ingredients and mix until smooth. Pour into a well-greased 10-inch springform pan and bake in the preheated oven for 25 minutes.
• While the cake is in the oven, prepare chocolate icing. Once the cake is completely cool, spread icing over the top of the cake, reserving some for garnishing the cake later. Freeze cake with icing for 1 hour.
• Prepare the oreo cheesecake layer by mixing the heavy cream, sugar, and vanilla in a medium bowl with an electric mixer on high until the cream forms stiff peaks. Mix in the softened cream cheese until smooth. Spread 1/3 of the mixture over the icing on the cake. Place whole oreo cookies in a single layer across the entire cake. Follow with the remaining cheesecake mixture. Chill for 1 hour.
• Make the oreo mousse layer by mixing ½ packet of the powdered gelatin with the hot water. Refrigerate until set. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
• In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
• Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolks stirring constantly. Fold the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
• In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add the crushed oreos to the mixture and mix well.
• Pour enough mousse over the cheesecake layer to form a layer about ½ inch thick. There may be mousse left over. Chill for at least 2 hours or overnight.
• Prepare chocolate ganache layer by whisking together the egg, cream, and sugar in a medium metal bow. Set the bowl over water that is simmering in a medium saucepan over medium/low heat (you can also use a double boiler pan for this) and whisk for 6 minutes, or until thick. Remove the bowl from the heat, add the chocolate chips (not the mini chocolate chips), and mix with a spoon until smooth. Spread over the oreo mousse layer. Chill at least 1 hour.
• Load the reserved chocolate icing into a piping bag. Remove cake from springform pan and pipe icing into 12 even circles around the side of the cake. Lay ½ oreo cookie with cream filling removed back onto each mound of icing.
• Press mini chocolate chips around the sides of the cake. Press firmly so that the chips stick. Chill the cake for at least another hour, then use a serrated knife to cut the cake into 12 slices.
• Serve with a mound of whipped cream and oreo cookie pieces to the side.